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College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
3.Heilongjiang Forest By-product and Speciality Institute, Mudanjiang 157011, China
纸质出版日期: 2022-01-15 ,
收稿日期: 2021-06-10 ,
修回日期: 2021-08-23 ,
引用本文
Feifei LI, Kehai LIU, Kewu LIU. 脆江蓠硫酸化多糖的化学表征及其对RAW264.7巨噬细胞的激活作用[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2022, 23(1):84-88.
Feifei LI, Kehai LIU, Kewu LIU. Chemical characterization of a new sulfated polysaccharide from
Feifei LI, Kehai LIU, Kewu LIU. 脆江蓠硫酸化多糖的化学表征及其对RAW264.7巨噬细胞的激活作用[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2022, 23(1):84-88. DOI: 10.1631/jzus.B2100508.
Feifei LI, Kehai LIU, Kewu LIU. Chemical characterization of a new sulfated polysaccharide from